Vegetarian Chili Recipe

This vegetarian chili recipe is packed with wholesome ingredients and bursting with flavor. It's a hearty and nutritious dish perfect for chilly evenings or game day gatherings. Made with a variety of vegetables, beans, and spices, this chili is not only delicious but also a great source of protein and fiber. Serve it with some warm cornbread for a satisfying and comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 bell peppers, diced
• 3 cloves of garlic, minced
• 1 jalapeno pepper, seeded and minced
• 2 carrots, diced
• 2 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 can (14 oz) kidney beans, rinsed and drained
• 1 can (14 oz) black beans, rinsed and drained
• 1 can (14 oz) corn kernels, drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups vegetable broth
• Fresh cilantro, chopped (for garnish)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, bell peppers, garlic, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add carrots and zucchini. Cook for another 5 minutes, stirring occasionally.
4. Stir in diced tomatoes, tomato sauce, kidney beans, black beans, and corn kernels.
5. Add chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine.
6. Pour in vegetable broth and bring the chili to a simmer.
7. Cover the pot and let the chili cook for 30 minutes, stirring occasionally.
8. Taste and adjust the seasoning if needed.
9. Serve hot, garnished with fresh cilantro.

Interesting Facts